“Roach is a fish from the carp family, similar to the bream but differing in size and morphological characteristics. It inhabits large bodies of water in the Balkhash basin, and that’s where we, roach enthusiasts, head to. In winter, this fish is particularly fatty, and catching it with sports gear is a real pleasure. In the cold, we can easily deliver it fresh to Kyrgyzstan. Usually, we salt, dry, or smoke the caught roach. The resulting product has a sweet-salty taste, a firm yet elastic texture, and the small bones become soft and do not require removal. Roach caviar is also highly valued by enthusiasts. Salting roach is quite simple: we just cover it with salt in a pot or bucket, and after a couple of days, we hang it up to dry,” shared athlete-fisherman Nikolai Radchenko.
In the markets of the Chui region, fresh roach costs between 80 to 150 soms per kilogram, while dried roach is priced from 300 to 500 soms for the same weight.
Opinion of biologist Irina Stezhko:
“Studies by dietitians have shown that dried roach has a positive effect on the cardiovascular system due to the presence of Omega-3 fatty acids. These acids may even help break down certain elements of cancer cells, reducing the risk of tumor formation in the lungs, breast, colon, and prostate. According to Japanese specialists, the substances contained in dried roach slow down the aging process and decrease the likelihood of stroke. Regular consumption of this fish helps combat depression. Roach meat is also rich in chromium, making it particularly beneficial for the elderly. Additionally, dried roach contains iron and vitamin PP, which positively affect blood formation,” noted Stezhko.
